I have made this simple casserole for years. It's substantial enough for a meatless main dish--my favorite sides to serve with it are Anasazi or pinto beans, and a tomato salad.Combine in a greased baking dish:
--1 pound zucchini, cut in 3/4-inch cubes and boiled until barely tender
--1 or 2 cups cubed Monterey Jack or cheddar cheese
--Green chiles, roasted and peeled, cut in pieces (or canned diced green chiles)
The idea is to use roughly equal amounts of zucchini, cheese, and chiles.
Top the casserole with a layer of bread crumbs mixed with a little olive oil, salt, and pepper. You could use butter instead of olive oil, but it browns quickly, so be careful. Bake about 1/2 hour at 350 degrees or until the cheese is melted and the top is brown.
1 comment:
Glad to see this -- I still make it, too (though usually only for myself now -- Will is not a squash eater). Tender summer squash works a well as zucchini, I think. I usually add dill seeds, per some version of it you used to make, and I saute some onions and garlic, too.
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